Advanced Cookery

Catalog description

in Culn 120, “C” or better in Culn 133, and “C” or better in Culn 170 CoReq: Culn 240 This capstone course is designed to integrate previous culinary training and academic studies using fundamental cooking techniques, food science, aesthetics, managerial principles, and sensory perception in the operation of the dining room. Student teams will create menus with instructor input, organize production and service, define and staff kitchen stations and develop systems for efficient operation. Opportu- nity for more complex offerings and the experience of cooking with a broad variety of seasonings and higher end foods. Plated service will strengthen timing and a la minute cooking skills. (2 lec hrs., 9 lab hrs.)